Search Results - "Rao, Benhur Dayakar"

Personalized Kodo Millet Rice Analogue (KMRA): Formulation, nutritional evaluation, and optimization by Karthik, KVD, Rao, Benhur Dayakar, Das, Anamika, Kiranmai, Enthoti, Dharini, M., Mogulla, Shreeja Reddy, Sharma, Deeksha

“…•Kodo millet analogue rice was developed by substituting rice flour.•The rice analogue was loaded with dietary fibre, protein and mineral.•It can be…”
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Impact of debranning on the nutritional, cooking, microstructural characteristics of five Indian small millets by Shobana, Shanmugam, Mohanraj, Karunanidhi, Malleshi, Nagappa Gurusiddappa, Rao, Benhur Dayakar, Anjana, Ranjit Mohan, Mohan, Viswanathan

“…Background Millets are underutilized grains rich in nutrients. This study aimed to investigate the impact of debranning on the nutritional, cooking, and…”
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Variation in Nutritional and Shelf Life Parameters Among Rabi Sorghum Cultivars and Effect of Processing on These Parameters by Nanaiah, Ganapathy Kuyyamudi, Benhur, Dayakar Rao, Rakshit, Sujay, Devender, Vishala, Chinnegowda, Venkatesha Sollepura, Tonapi, Vilas Achutarao

“…Variation in grain mineral contents, proximate composition, shelf stability parameters, and vitamins of eight rabi grain sorghum cultivars and effect of…”
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Optimization of infrared heating conditions of sorghum flour using central composite design by Swaminathan, Indhurathna, Guha, Manisha, Hunglur, Umesh Hebbar, Rao, Dayakar Benhur

“…Storage stability parameters like free fatty acid (FFA) content and lipase activity were evaluated for infrared heated sorghum flour. Infrared heating…”
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Glycaemic index and glycaemic load of sorghum products by Prasad, Madhrapakkam Pagadala Rajendra, Rao, Benhur Dayakar, Kalpana, Kommi, Rao, Mendu Vishuvardhana, Patil, Jagannath Vishnu

“…BACKGROUND Sorghum, a small‐seeded grass, is an important food crop and chief energy source for the people of semi‐arid regions of the world. In India, sorghum…”
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Development and standardization of sorghum pasta using extrusion technology by Benhur, Dayakar Rao, Bhargavi, G., Kalpana, K., Vishala, A. D., Ganapathy, K. N., Patil, J. V.

“…Extrusion cooking is a unique method for preparing pasta, which is generally produced from durum wheat semolina. However, preparation of pasta from sorghum is…”
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